Recipes
Hot Crab Ramekin
Makes 10
Ingredients
- 1kg of fresh white crab meat
- 300ml milk
- 150ml double cream
- 30g butter
- 30g flour
- 1 tsp mustard powder
- 1 tsp chilli sauce
- 2 tsp anchovy essence (optional)
- 150g grated cheese (berkswell works well, or a mixture of gruyere and parmesan)
- 1 lemon, zest and juice
- A small handful each of coriander, parsley and mint leaves, finely chopped
- Salt and pepper
Equipment
- 10 ramekins
- 1 large saucepan
- 1 mixing bowl
Put the crab meat in the mixing bowl. Break the crab meat up with your fingers removing any shell chippings you come across. Add the chopped herbs, the lemon zest and season well.
Make a cheese sauce by melting the butter in the saucepan. Stir in the flour and mustard powder and cook for at least a minute. Begin to add the milk and cream in batches, stirring after each addition to get rid of any lumps. When you have added all the milk and cream bring the mixture to the boil and allow it to thicken slightly. Add the chilli sauce, anchovy essence (if using) and the grated cheese. Mix well and allow the cheese to melt. Add the lemon juice and check the seasoning.
Combine the cheese sauce with the crab meat. Spoon the mixture into the ramekins. At this stage you could store the crab ramekins in the fridge until you need them. When you are ready to eat them, sprinkle the top of the ramekins with some more grated cheese and place in the oven for 10 minutes at 180degC. Finally place under a grill for a few moments to brown off the top. Serve with lemon wedges and some bread.